the journey's feat - lowveld living article

7/23/2019 The Journey's Feat - Lowveld Living Article

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EAT

“I love making mini pitas. They don’t make

a mess and are quite filling. You can

prepare them beforehand and I’d

include some yummy fillings such as:

hummus, jalapenos, grilled chicken

breast and watercress. Or feta,

beef strips, sweet and sticky sauce

(sweet chilli or a spicy chutney) and

chopped tomato. Or chickpeas,

lemon zest, tsatziki and wild rocket.”

Leandri van der Wat, co author of

cookbook Two and SA Masterchef 2013

contestant.

“My mother always used to pack us the

coolest padkos cooler boxes when we were

little and road tripping through the Karoo down to

the chilly waters of the Cape for December holidays.

To me, padkos has to be varied. Variety is the spice

of life and on a long road trip people need to have

options. So I’d include the following as basics: biltong,

sandwiches, frozen box juices, cold water, COFFEE

(because how can you road trip without coffee?) and

a packet of jelly sweets. But my favourite road trip

food is my own version of a rocky road snack. I spread

out marshmallows on a silicon mat and place them

in a scorching hot oven for two minutes, until the top

starts browning and the marshmallows have puffed

up. Then I take them out of the oven and immediately

press pretzels into the top and then cover with melted

chocolate and dollops of peanut butter. If you let

it harden you can cut into little bars – perfect forsnacking while driving or playing the air

guitar in the car. And what’s better

is that the mix of salty, sweet and

crunch hits the spot in every

which way.”

Seline van der Wat, co author

of cookbook Two and SA

Masterchef 2013 contestant.

“My passion is cooking, andI love to keep myself busy

in the kitchen on weekends.

My favourite picnic or snack is

definitely Scotch eggs, but please

don’t give too much to my dad in the

car (ha ha).”

Rochelle Harmse Gr7, Laerskool Nelspruit and winner of

Heidel Eggs’ Kiddies Cook off.

the journey’s feastWords Nicky Manson Photos Jackie Cameron recipes – Karen Edward’s Photography; [email protected]

Jann Hill’s Roasted vegetable salad sandwich (serves 4)

Ingredients: 4 ciabatta rolls, courgettes, onion, large red pepper, carrots,

butternut, olive oil, basil pesto

Directions: Slice the vegetables in strips about 5mm thick. Arrange the veggies

on baking trays, the peppers with the butternut, the courgettes on their own,

and the carrots with the garlic. Bake them in the oven with a generous amount

of olive oil and black pepper. Allow them to cool. Bake the rolls according to the

instructions, whilst still warm, slice them open and spread with pesto. Layer the

roasted vegetables with some of their oils on the roll. When you are happy with

the amount of veggies, close up the roll, and wrap tightly in cling film. Keep the

rolls in the fridge overnight. They will be perfect for your lunch the following

day. Be sure to be generous with the oils from the veggies, as they will help to

moisten the bread, and infuse all the flavours.

We love road trips but we love padkos even more. Whether it is fancy mealsserved in a lunch box, or quick snacks rolled up in wax paper – all carsnacks deserve to be created with love and devoured in gusto. We chat toceleb chefs and local cuisine gurus for their padkos ideas

“My favourite padkos is a

roasted vegetable salad

sandwich. Easy to make, easier

to eat. I love creating special

food, using fresh ingredients.”

Jann Hill, White River

catering guru.



Jackie Cameron’s chocolate-dipped pumpkin seeds

Ingredients

75g Pumpkin seeds roasted

200g Dark cooking chocolate, melted

Cocoa powder, for dusting

Directions

When the pumpkin seeds come out of the oven hot and roasted,

place these into the melted chocolate. Mix these around and with

a fork place clusters onto baking paper. Allow to cool and for the

chocolate to set. Then dust with the cocoa powder. Store in an

airtight plastic container.

ISSUE 54 | 37

EAT

Rochelle’s Scotch

eggs

Ingredients6 medium boiled eggs,

cooled and peeled. (Keep

submerged in a bowl of water in the fridge)

1kg lean mince

2 eggs

Salt and parsley with mixed herbs spice

to taste

1 cup crushed breadcrumbs

Directions

Roll mince out in circle, and place on Glad

Wrap. Fold mince over egg (sprinkle saltover egg first). Make sure the whole egg

is covered and packed tightly. Mix salt,

parsley and bread crumbs together. Dip in

egg and roll in breadcrumb mixture.

“I have happy memories of a trip that

my sister, Sheldeen, and I did with

our Uncle Alistair and Aunty Norah.

The day before, my dad took us to

the shops so we could stock up onsweets for the trip and that evening

I helped my aunt make meat balls,

chicken wings and other convenient,

delicious, travelling nibbles. These

were happy times. The padkos would

have to fit the occasion – nothing

mundane. The usual combinations

don’t do it for me anymore so I have

a few interesting options; nothing

over the top. I consider a chicken wing

the perfect savoury, crispy snack. Mychocolate-dipped pumpkin seeds

covered in loads of good-quality cocoa

powder are irresistible and they make

an interesting sweet-and-savoury

combination. Here’s to happy foodie

travels.” Jackie Cameron, owner of School

of Food and Wine and author of Jackie

Cameron Cooks At Home.



EAT

38 | LOWVELD LIVING

Caelyn Whitlock’s sandwich

rolls (serves 12-18 rolls)

Ingredients

2 cup bread flour

2tbsp sugar

4tsp baking powder

1tsp salt

3tbsp butter, softened

3/4 cup milk

6-8 slices (each) of ham, turkey,

pastrami (or any preferred meat)

Sliced smoked provolone

Sliced Gouda or Cheddar cheese

1/2 cup crumbled Feta cheese

Fresh Basil or dried Italian herbs

seasoningDirections

Mix together dry ingredients in a

large bowl. Cut in softened butter

(with hands or a dough cutter)

until crumbly. Stir in milk to form

light dough. Flour or lightly oil

counter and roll out dough in a

rectangle. Layer all of your meats

across the dough. Next, layer

cheeses and sprinkle feta. Placefresh basil leaves OR sprinkle

dried Italian herbs over

meat and cheese. Roll up

dough and fillings. Cut

into 18pcs or 12 (for

thicker rolls). Bake for

10-15min or until golden

brown. Serve fresh or

freeze up to a month.

Great tipMake up small cooler bags

for each child with their own

(healthy, gourmet) snacks

and then they can regulate

themselves (instead of you

hearing “Mommmm can I

have...”)

Jackie Cameron’s oats coated chicken wings

Ingredients

250ml oats250ml breadcrumbs

Salt and freshly ground black pepper to season

12 chicken wings

250ml cake flour

3 whole eggs, lightly beaten

Sunflower oil, for frying

Directions

Place the oats and breadcrumbs on an oven tray and roast in the oven for about

10 minutes, until toasted. Blend well together in a food processor. Season with

the salt and pepper. Keep aside. Take the chicken wings, firstly coat them with

the flour, then with eggs and then lastly with the oats crumbs.Poach in stock or water for 15-18 minutes to start the cooking

process. Fry in warm oil, until the chicken is cooked and the

outside is golden.

“Sandwich Rolls are just about my favourite travel

dining accessory. Have a little fun and add your

own twist and preferences to this basic recipe.”

Caelyn Whitlock, the dessert queen of catering

company Douceur.

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